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Total Time
30mins
Prep 10 mins
Cook 20 mins

I desperately wanted a chicken and shroom pie but couldn't be bothered to find a nice recipe or to wait for one to bake in the oven so I made this up as I went along - it was yummy! The amounts are therefore approximate and I would imagine lots of subsititutes/omissions/additions would be possible. We had it with mashed home-grown potatoes, yummy! A quick note about the white sauce, use whichever recipe/ready-made version you normally use but make it slightly thicker than single cream (this is runnier than a normal bechemal sauce) by using slightly less milk and adding chicken stock.

Ingredients Nutrition

Directions

  1. Pre-heat the oven to 220°C.
  2. Fry the lardons (without oil, the lardons provide the fat).
  3. Move the lardons to one side.
  4. Add the chopped shallot and crushed garlic, warm through until the shallot is soft.
  5. Put the puff pastry in the oven.
  6. Add the chicken, pepper and thyme to the frying pan, cook on medium heat for 2 minutes.
  7. Add the white mushrooms, cook on medium heat for 2 minutes.
  8. Add the wild mushrooms, cook on low heat for 8-10 minutes.
  9. While the chicken is cooking, make the white sauce with chicken stock added.
  10. Add the peas and white sauce to the chicken, heat gently for 2-4 minutes to mix thoroughly.
  11. Serve the chicken and shrooms with the puff pastry lid placed on top.